I agree w/ rebel hog..... there is drool all over the screen. White cap mushrooms, Morel's(?), asparagus, looks like twice baked potatoes and a 3 bean salad...... don't forget the wine, bet its RED. Those are fine looking backstraps.
I've cooked them ever which way and would have to say that the best method I have found is to leave the backstrap in 6-10" lengths and cook like mini personal roasts. Dry rub the outside and searit in a hot cast iron pan, throw it in the oven for 5-10 min. keeps the center nice and moist.